Warm, sweet, and savoury, with a 'little' kick of spicy ground pepper to stay in cozy balance with our current chilly and breezy weather. Simple and flavourful, tangy transition-weather delights. Weeknight easy too. Recipe after the jump...
'♫ Cannons | via 'Fever Dream'
Cannons - Hurricane (Official Audio)
Ingredients (Serves 4 - 6):
4 (skinless and boneless) chicken breasts
1 cup white vinegar + 2 fresh limes (to tidy the chicken breasts)
fine iodized salt
ground red cayenne pepper
2 tablespoons coconut nectar (or soy sauce)
1/4 cup pineapple juice*
For Frying:
2 tablespoons pure light olive oil (or canola oil)
4 cloves garlic (grated)
2 teaspoons (freshly grated) ginger
Spicy Pineapple Sauce:
1/2 cup pineapple juice*
2 tablespoons coconut nectar (or soy sauce)
1 tablespoon apple cider vinegar
1/2 teaspoon ground red cayenne pepper
3 tablespoons honey
Final Adds:
1 can (398 ml/ 14 fl oz) pineapple chunks (juice drained - use for the above)*
green onions, chopped (for garnish)
Directions:
After tidying the chicken breasts, pat dry with paper towels and slice into cubes (bite-sized pieces). Place in a large bowl and season the chicken with a generous sprinkle of salt and the ground red cayenne pepper, to your preference. Whisk together the coconut nectar and pineapple juice and add to the chicken. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for 4 hours to overnight.
Twenty minutes before cooking time, remove the chicken from the refrigerator. Make the Spicy Pineapple Sauce by whisking together all the ingredients. Do a taste test for more desired sweetness or spiciness. Set the sauce aside.
Heat the canola oil in a large skillet over medium heat. Brown the chicken (on both sides) in a single layer-- about 5 - 8 minutes. Work in batches if needed. Drain the can of pineapple chunks and set aside.
Remove the cooked chicken from the skillet. Add the grated garlic and ginger to the skillet and toss for 1 minute. Add the spicy pineapple sauce and bring to a bubble for 3 minutes. Add the chicken and pineapple chunks and toss in the sauce. Simmer for 5 - 7 minutes.
Garnish with the green onions (optional) and serve over steaming Basmati rice.
